We are blessed with sources for walnuts with the village (Barrou) having communal trees plus friends who allow us to share in their 'harvest'. One of our most popular starters for a meal is now a dish of beetroot, this year from our own garden, goat's cheese, from someone else's goat and locally picked walnuts.This is all mixed in a dressing that includes locally sourced walnut oil.
Tastes so much better than it looks!
To make the walnut oil dressing
Crush 1 garlic clove in the bowl and season
Add 1 teaspoon of Dijon mustard
Add 1 tablespoon of Xeres vinegar
Mix in 4 tablespoons of walnut oil